E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Portobello Mushroom Feast Burger Lodge Cast Iron | June 1, 2021 These hearty burgers will please vegetarians and carnivores alike. Topped with mozzarella, tomato, spinach, and garlic aioli, these burgers are perfect for summer. Serve with a simple salad, pasta salad, or your favorite chips. Level Beginner Prep Time 25 minutes Cook Time 10 minutes Serves 4 Cook it With Our The Kickoff Grill Ingredients Burger 8 large portobello mushroom caps ½ cup balsamic vinegar 3 tablespoons Worcestershire sauce 2 tablespoons (plus 2 tablespoons) olive oil ⅛ teaspoon cayenne pepper salt and pepper 4 hamburger buns Garlic Aioli ½ cup mayonnaise ¼ teaspoon salt 1 teaspoon lemon juice 2 tablespoons olive oil 1 tablespoon garlic, minced ¼ teaspoon paprika Toppings 8 mozzarella, slices 2 cups spinach 1 large tomato, sliced garlic aioli Directions Gently wash mushrooms with a damp cloth and paper towel, remove stems and discard. Combine balsamic vinegar, Worcestershire sauce, olive oil, and cayenne pepper in a sealable plastic bag. Add mushroom caps and refrigerate for 10 minutes. Fill a Chimney Starter with charcoal. Light the coals at the base of the starter and allow to burn until the coals have partially greyed over, 10-15 minutes. Add coals to the base of the Kickoff Grill, spreading the coals evenly with charcoal tongs. Place the domed grill grate over the top of the base and adjust the draft to medium. Heat for 5 minutes. While the coals are heating, combine aioli ingredients in a small bowl and set aside. Remove the mushroom caps from the marinade and pat dry with paper towels to remove excess moisture, season with salt and pepper. Oil the grill grate and grill the mushroom caps for 4 minutes per side. Add mozzarella for the last 1-2 minutes. Remove the mushrooms from the grill. Brush the buns with remaining olive oil and grill for 1 minute. Assemble the burgers. Bun, aioli, spinach, mushroom x 2, spinach, tomato, aioli, bun. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Smoked Cauliflower Steaks with Whiskey Glaze View recipe Black Pepper Skillet Shrimp View recipe Spicy Bourbon Pecans View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Portobello Mushroom Feast Burger Lodge Cast Iron | June 1, 2021 These hearty burgers will please vegetarians and carnivores alike. Topped with mozzarella, tomato, spinach, and garlic aioli, these burgers are perfect for summer. Serve with a simple salad, pasta salad, or your favorite chips. Level Beginner Prep Time 25 minutes Cook Time 10 minutes Serves 4 Cook it With Our The Kickoff Grill Ingredients Burger 8 large portobello mushroom caps ½ cup balsamic vinegar 3 tablespoons Worcestershire sauce 2 tablespoons (plus 2 tablespoons) olive oil ⅛ teaspoon cayenne pepper salt and pepper 4 hamburger buns Garlic Aioli ½ cup mayonnaise ¼ teaspoon salt 1 teaspoon lemon juice 2 tablespoons olive oil 1 tablespoon garlic, minced ¼ teaspoon paprika Toppings 8 mozzarella, slices 2 cups spinach 1 large tomato, sliced garlic aioli Directions Gently wash mushrooms with a damp cloth and paper towel, remove stems and discard. Combine balsamic vinegar, Worcestershire sauce, olive oil, and cayenne pepper in a sealable plastic bag. Add mushroom caps and refrigerate for 10 minutes. Fill a Chimney Starter with charcoal. Light the coals at the base of the starter and allow to burn until the coals have partially greyed over, 10-15 minutes. Add coals to the base of the Kickoff Grill, spreading the coals evenly with charcoal tongs. Place the domed grill grate over the top of the base and adjust the draft to medium. Heat for 5 minutes. While the coals are heating, combine aioli ingredients in a small bowl and set aside. Remove the mushroom caps from the marinade and pat dry with paper towels to remove excess moisture, season with salt and pepper. Oil the grill grate and grill the mushroom caps for 4 minutes per side. Add mozzarella for the last 1-2 minutes. Remove the mushrooms from the grill. Brush the buns with remaining olive oil and grill for 1 minute. Assemble the burgers. Bun, aioli, spinach, mushroom x 2, spinach, tomato, aioli, bun. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Smoked Cauliflower Steaks with Whiskey Glaze View recipe Black Pepper Skillet Shrimp View recipe Spicy Bourbon Pecans View recipe
